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Mareca

Lemongrass Chicken Stir-Fry: A Flavorful Recipe Delight!

A flavorful and aromatic stir-fry featuring tender chicken thighs, fresh lemongrass, and vibrant vegetables, served over jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken thighs, sliced into thin strips
  • 2 stalks fresh lemongrass trimmed and minced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 red bell pepper sliced
  • 1 cup snap peas trimmed
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
  • 1/4 cup fresh cilantro chopped (for garnish)
  • Cooked jasmine rice for serving

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the sliced chicken thighs to the skillet and cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
  3. Stir in the minced lemongrass, garlic, and ginger. Cook for an additional 2-3 minutes until fragrant.
  4. Add the sliced red bell pepper and snap peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
  5. In a small bowl, mix together the soy sauce, fish sauce, brown sugar, and black pepper. Pour this sauce over the chicken and vegetables, stirring to combine. Cook for another 2 minutes to heat through.
  6. Remove from heat and garnish with fresh cilantro. Serve hot over cooked jasmine rice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 26gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 800mgFiber: 2gSugar: 5g

Notes

  • For a spicier dish, add sliced jalapeños or red pepper flakes when cooking the chicken.
  • You can substitute chicken thighs with boneless, skinless chicken breasts for a leaner option.

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